González Byass, a Spanish producer of wine and spirits, has unveiled The Nomad Outland Whisky.

Set to launch nationally in January 2016, this traditional Scottish whisky is aged in mature Pedro Ximénez sherry barrels. González Byass Master Blender, Antonio Flores, teamed up with whisky blender Richard Paterson to create a Scotland-born, Jerez-aged spirit with the goal of redefining the characteristics of Scottish whisky, the company says.

“Rich and rounded, the sweetness of the wood and the wonderful Pedro Ximénez-fused character makes this a most exceptional spirit,” Flores said in a press release.

While aging whisky in sherry casks in common in Scotland, The Nomad Outland is the only whiskey in the world that is allowed to age in the González Byass cellars, the company said. The aromas and flavors of The Nomad Outland are enhanced by this process, the company said, where the Whisky is allowed to imbibe the native yeasts and flors, humidity and sea breezes that imbue the González Byass cellars.

The Nomad Outland blend is produced from Whiskies between 5- and 8-years-old, which are left to mature in Sherry butts in Scotland for three years, altogether, before being transferred to Jerez to be aged in the San Fernando cellars of González Byass for a minimum of 12 months.

The suggested retail price is $34.99 per 750-ml. bottle.